Try these fresh-herb, summer dressings with garden salads or fresh-cut vegetables.
Roasted Red Pepper and Feta
INGREDIENTS
1 red pepper, cut in half lengthwise, seeds and stem removed
1 cup nonfat Greek yogurt
¼ cup mayonnaise
¼ cup olive oil, plus extra for roasting pepper
½ cup crumbled feta cheese
Juice from one lemon
2 teaspoons honey
2 tablespoons loosely chopped fresh dill
1 clove garlic
Salt and pepper to taste
DIRECTIONS
Brush pepper halves with olive oil and sprinkle with salt. Broil skin side up or grill skin side down until charred, about 10 minutes. Transfer to a glass bowl and cover with plastic wrap for 15 minutes. Once cooled, removed charred skin. Combine roasted peppers and all other ingredients in a blender. Chill before serving.
Fresh Herb Ranch
INGREDIENTS
1 cup nonfat Greek yogurt
½ cup mayonnaise
Juice from one lemon
2 tablespoons white wine vinegar
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
1 tablespoon minced chives
1 teaspoon Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper to taste
DIRECTIONS
Whisk all ingredients together in a mixing bowl. Chill before serving.
Green Goddess
INGREDIENTS
1 cup nonfat Greek yogurt
½ cup mayonnaise
Juice from one lemon
1 tablespoon white wine vinegar
½ cup fresh Italian parsley leaves
2 tablespoons roughly chopped fresh chives
1 tablespoon fresh tarragon leaves
1 clove garlic
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
DIRECTIONS
Combine all ingredients in a blender. Chill before serving.